Preparation
Rinse the Haiku Konjac Vermicelli in cold water. Drain.
Heat a large skillet over medium heat. Cook the bacon for 4 to 5 minutes. Place the bacon on paper towels, making sure to keep the fat in the pan.
In the same pan, cook the pork strips for 3 to 4 minutes.
Add the bacon, garlic, bok choy, celery and bean sprouts. Continue cooking for 2 to 3 minutes while stirring.
Add the Haiku Konjac Vermicelli, tamari sauce, oyster sauce, curry powder and sesame oil. Pepper.
Continue cooking for 2 to 3 minutes while stirring.
At serving time, garnish with green onions.
